Moist, soft, and loaded with healthy ingredients! This chocolate chip banana bread is a delicious gluten-free, dairy-free alternative to traditional banana bread. Consider making two loaves because this banana bread is sure to disappear quickly!
Stop. And. Stare. At my favorite chocolate chip banana bread. It also just happens to be gluten-free and dairy-free.
It is SO good friends. So good that my family ate it ALL before I even had a chance to post this recipe. Less than 24 hours and the WHOLE loaf was gone.
I may have had a part to play in that.
But be prepared. You may need to make a double batch and hide one loaf for yourself where no one can find it. Just remember to wipe the chocolate off your face before you exit your secret chocolate chip banana bread hiding place.
Why you'll love this recipe
If you love bananas, you'll looove this recipe. If you hate bananas, you'll looove this recipe.
I fall into the group that has a DEEP dislike for bananas. The taste. The smell. It prompts a gag reflex (TMI?). You will never see me eating a plain ole banana or blending one into a smoothie. Ewww.
BUT this banana bread?!?!? It's AMAZING and it will most likely be the only banana laden recipe you will ever see from me on this blog.
It's like a loaf of bread crossed paths with a cake and a bunch of superfood ingredients and decided to make a baby. This bread has so much healthy goodness in it (bananas, chia seeds, dark chocolate, walnuts, cinnamon, unsweetened applesauce, coconut oil) while still tasting moist and utterly dreamy (even though it has bananas in it 😉).
It's an awesome, nutritious loaf of yum. Get out your stand mixer and your overly ripe brown spotted bananas and let's get baking!
Recipe ingredients
- Brown rice flour - You can find this in most grocery stores. I often find it in the dedicated gluten-free section. I have also had great results substituting Bob's Red Mill Gluten-Free 1-to-1 Baking Flour in place of the brown rice flour.
- Coconut sugar - Brown sugar is also a great option that I use regularly in this recipe when I don't have coconut sugar on hand.
- Walnuts - Pecans, pistachios, or even pumpkin seeds would also be delish! Don't like or can't have nuts? Just leave them out.
- Applesauce - Did you know that some applesauce contains added refined sugar? Look for applesauce that leaves out the extra sugar.
- Chocolate chips - I love dark chocolate and I love BIG chocolate chips so I always opt for Ghirardelli 60% Cacao Baking Chips. Use whatever type of chocolate chips you love though!
Step by step instructions
Step 1: Using a stand mixer, add eggs and sugar.
Step 2: Mix on high for 7 or 8 minutes until the mixture is thick and light in color. Maybe also wear some earplugs since mixing at high speed for that long can be a little loud. Don't cut the mixing time short though. Creaming the eggs and sugar on high for so this extended duration will allow the banana bread to be lighter and more cake-like in texture. Just put those earplugs in.
Step 3: Mix the dry ingredients together.
Step 4: Smash the ripe bananas. Kids love doing this part.
Step 5: Turn the mixer to low and in this order add: vanilla extract, coconut oil, applesauce, and mashed bananas. Mix well. Then add the dry ingredients.
Step 6: Stir in the chocolate chips and walnuts. Maybe sneak a couple of chocolate chips into your mouth too...just to taste test and make sure they are satisfactory. 😉
Step 7: Transfer mixture to a loaf pan and sprinkle top with more chia seeds and more chocolate chips.
Step 8: Bake and get ready to fall in love with this tasty loaf of yummm.
Recipe tips
- The best banana bread comes from ripe bananas! Use bananas that have developed brown spots on their peel. The riper a banana, the sweeter it will be which makes for amazing banana bread.
- Bake time can depend on how ripe your bananas are, such as how moist they are and the sugar content in them. This banana bread will take at least 45 minutes in a 350°F oven to bake. Be sure to check the bread before taking it out of the oven by inserting a toothpick into the middle of the loaf to check for doneness. If the toothpick comes out clean, or with just a few crumbs on it, it's done. If it's still slightly gooey in the middle it may require an additional 5-10 minutes in the oven.
- Allow the loaf to rest in the pan for a few minutes after you remove it from the oven. This will allow the bread to firm up a bit making it easier to remove from the pan without breaking apart into pieces. If the bread doesn't come out of the loaf pan easily slide a thin metal spatula or knife carefully around the inner edge of the pan to loosen the bread and then remove the bread to cool further on a wire rack.
Recipe FAQs
If you think your banana bread has a chance of not being completely consumed within a couple of days wrap tightly in plastic wrap or place it in a storage container with a lid. If you're saving your loaf for later be sure to allow the banana bread to cool completely after it's finished baking before using one of these storage methods.
It's fine to let your banana bread hang out on the counter for a couple of days but if you want to extend its shelf life you can store it in the fridge. Once the bread has completely cooled, just wrap it tightly in plastic wrap to help keep the bread moist and it will be ready for the fridge.
There are several ways you can quickly ripen a banana.
1. Place it in a brown paper bag for 12-24 hours.
2. Put unpeeled bananas on a baking sheet and bake at 300°F for 15-30 minutes. They are done when the peels are shiny and black.
3. Poke some holes in the peel with a fork or a knife. Place in the microwave at 30-second intervals until the banana is soft. It may take up to 2 minutes until the banana is ripe.
When the oven timer is about to go off signaling that banana bread eating bliss is near, be ready for the other people in your home to begin casually gathering in the kitchen, drawn in by the magnetic force of this freshly baked dream loaf.
Then make sure they are all enjoying and deeply absorbed in their slice of bread before you pull the second loaf out from the oven...so you can easily go hide it somewhere for later. ♡
More tasty snack recipes!
- Gluten-Free Pumpkin Bread perfectly spiced and topped with maple butter
- Gluten-Free Zucchini Muffins warmly spiced and served with whipped honey butter
- Gluten-Free Blueberry Banana Muffins enjoy for breakfast or snack time
- Gluten-Free Blackberry Scones with maple vanilla glaze
- No-Bake Oatmeal Cookie Energy Bites a tasty go-to snack for home or travel
- Superfood Morning Scuffins a cross between a muffin and a scone!
- Fruit & Nut Energy Bites perfect for those in-between meal snack cravings
Did You Make This Recipe?!
If you make this recipe, I’d love to hear about it! Leave a comment and a star rating below! I greatly appreciate your feedback and it is also so helpful for other PMST readers who are thinking about making the recipe. Remember to snap a photo and tag @passmesometasty on Instagram so I can see!
Favorite Gluten-Free Chocolate Chip Banana Bread
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: Serves 10 1x
Description
Moist, soft, and loaded with healthy ingredients. This chocolate chip banana bread is a delicious gluten-free dairy-free alternative to traditional banana bread.
Ingredients
- 2 eggs
- ½ cup packed coconut sugar (or brown sugar)
- 1 ½ cups brown rice flour
- ¼ cup chia seeds (plus a little more for sprinkling on top)
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- a pinch of salt
- 1 teaspoon vanilla extract
- ¼ cup coconut oil (melted)
- ½ cup applesauce
- 3 ripe bananas, mashed well with a fork
- ½ cup dark chocolate chips (plus a little more for sprinkling on top)
- ½ cup walnuts
Instructions
- Preheat the oven to 350°F (176°C) and line a loaf pan with parchment paper or grease well with coconut oil.
- Using a stand mixer beat the eggs and coconut sugar on high for 7 or 8 minutes until the mixture is thick and light in color.
- Meanwhile, in a separate bowl mix the dry ingredients together.
- When the egg mixture is ready, turn the mixer to a low setting and add in the following order: vanilla extract, coconut oil, applesauce, and mashed bananas. Mix well.
- Add the dry ingredients to the wet ingredients and mix on low just until combined. Remove the bowl from the stand mixer. Add the chocolate chips and walnuts mixing gently with a spatula just until combined.
- Transfer mixture to a loaf pan. Sprinkle more chia seeds and chocolate chips on top.
- Bake for 45 minutes or until a toothpick inserted into the middle of the loaf comes out clean.
- Enjoy as is or spread a schmeer of butter on top!
Notes
The equipment section above contains affiliate links to products I use or recommend.
Use bananas that have developed brown spots on their peel. The riper a banana, the sweeter it will be which makes for amazing banana bread!
Bake time can depend on how ripe your bananas are. This banana bread will take at least 45 minutes in a 350°F oven to bake. Be sure to check the bread before taking it out of the oven by inserting a toothpick into the middle of the loaf to check if it's done. If the toothpick comes out clean, or with just a few crumbs on it, it's done. If it's still slightly gooey in the middle it may require an additional 5-10 minutes in the oven.
Allow the loaf to rest in the pan for a few minutes after you remove it from the oven. This will allow the bread to firm up a bit making it easier to remove from the pan without breaking apart into pieces. If the bread doesn't come out of the loaf pan easily, slide a thin metal spatula or knife carefully around the inner edge of the pan to loosen the bread, and then remove.
- Category: Snack
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Keywords: banana bread, gluten free, breakfast, snack, gluten-free chocolate chip banana bread
Update Notes: This post was originally published in April 2016, but was re-published with updated step-by-step instructions, pictures, tips, and FAQs in October 2020.
Disclaimer: All brand recommendations are purely my own opinion. I am in no way sponsored by the brands mentioned or compensated by the brand for my recommendations. This post may also contain affiliate links from which I may receive a small commission (without any additional costs to you). The money earned from these commissions helps me to maintain this website. Thank you for your support!
Jennifer
I just made this with Bob’s Red Mill paleo baking mix as the flour and followed the rest of the recipe exactly as written. My bananas were on the big side and pretty ripe, so it did need a bit of extra bake time like the recipe explained. It turned out fantastic!
Shannon Emery
Yay! Thanks so much for the lovely review and for sharing your modifications, Jennifer!
Emily
Could you use a normal, all purpose flour or a spelt flour?
Shannon Emery
Hi Emily! Thanks for your question. Unfortunately, I can’t answer that for you since I’m gluten intolerant and not able to test either of those flours since they aren’t gluten free. I have subbed gluten free oat flour as well as Bob's Red Mill Gluten Free 1-to-1 Baking Flour in this recipe with great results if you're interested in one of those options. If you end up trying one of the flours you mentioned I’d love to hear how it turned out for you!
Kelly
Hi! Has anyone tried making this with another type of flour? I don't have brown rice flour. Would a gluten-free all purpose flour work? I also have almond flour, but that's really dense. Thanks ahead for your help! Kelly
Shannon Emery
Hi Kelly! Thanks for your question! Bob's Red Mill Gluten-Free 1-to-1 Baking Flour would work for this recipe. The taste will be slightly different, but it will still be yummy.I can't vouch for other gluten-free all purpose flours though, since they really are all so different from one another with the types and proportions of flours they use. And I would agree with you, that almond flour would be too dense. Happy baking!
Jessica Jacobson
Been wanting the make this forever...finally did and it’s great! So delicious!
Shannon Emery
Awesome Jessica! Thanks for your comment and I'm so glad to hear that you enjoyed it!
Christine
I was just craving banana bread earlier tonight - This version looks delicious!
Shannon Emery
Better take care of that craving then Christine! ; ) Enjoy!
Kitty
I'm not a banana lover, but this looks really good. Wondering if plantains could be used instead. I find them to be less pungent.
Shannon
I'm definitely NOT a banana lover either, like to the point where they make me gag. (sorry, TMI.) Buuut I LUV them in this bread. Totally weird I know. Maybe give it a try first with the bananas and if it just doesn't do it for you, give the plantains a try. I've never made it with plantains but it would be worth a try! If you bake it with plantains I'd love to hear how it goes!
Michele
This is such a great way to add chia seeds to something! I cant wait to try this!
Shannon
Thanks Michele! Enjoy!
Leslie Adams
This bread is fantastic. We have made double batches the last few months!
Veronika
This looks totally scrumptious, Shannon! Nothing beats a delicious banana bread 🙂
Shannon
Thank you Veronica! And yes, a couple minutes right after it comes out of the oven when it's just cool enough for you to grab a slice and not burn your hand and the chocolate is all melty inside...seriously the best : )
Katie
Have you ever made this without a mixer? Beating by hand? Does it work out?
Thanks!
Katie
Shannon
Yes Katie, you can totally make this without a mixer and just mix it by hand! You will most likely just have a slightly different density/texture as the purpose of creaming the eggs and sugar on high for so long is to create a banana bread that is lighter and more cake-like in texture. Hope this helps. Let me know how it goes!
Claudia | The Brick Kitchen
Has to be one of the best looking banana breads I have seen in while...those melty, gooey chocolate chips and walnut banana texture - I just wish I could grab it right out of the screen. Not surprised AT ALL that it disappeared so quickly! 🙂
Shannon
Thanks Claudia : ) Wouldn't that be AWESOME if they made computers where you could just reach in and try a slice of this banana bread?! We might never leave our computers!
Janie
Would love to make this but we're trying to steer clear of eggs too... has there been any feedback about a way to make it eggless without making it into a brick?
Shannon Emery
Hi Janie, I haven’t tested this recipe by making it egg-free and I haven’t had feedback from anyone who has tried so I can’t give you exact ingredient quantities without testing it myself but I think I would increase the amount of coconut oil slightly and probably add a little bit of almond milk. If you give it a try egg-free I’d love to hear how it goes!
Jeri
I can't wait to try this recipe! Just have to wait for my bananas to be ripened enough...
Shannon
Enjoy Jeri and let me know how you like it!